Summer Berries With Goats Cheese and Local Perthshire Honey

I’ve said it before and I’ll say it again! One of the very best tastes of summer has to be a Scottish berry. We’re supplied by the fantastic Peter Marshall at Aylth in Perthshire and just when I thought it couldn’t get any better he calls me up and tells me he now has Scottish cherries.

I was amazed at how sweet and juicy these wee cherries are and I’ve been using them in both sweet and savoury dishes in the restaurant. The window for seasonality is short so I’m making the most of it!

The honey I’m using is from Harvest Magic (have a read of our farm visit blog here) and I would urge you to spend the few extra pennies on getting local Perthshire honey. We are spoiled for choice here with Heather Hills, Scarletts and Harvest Magic all doing amazing varieties and flavours.

As with everything, buy the best goats cheese you can. Provender Brown do a delicious choice and Diane, Martine and the team will all be able to advise you on a soft cheese suitable for whipping.

Thanks to Cain Martin for this week’s photographs.

1/4 Punnet of Scottish Raspberries

1/4 Punnet of Scottish Strawberries

1/8 Punnet of blueberries

1/4 Punnet of Scottish Cherries

Small log of soft, rindless goats cheese (or remove rind)

Splash milk to loosen cheese

Flaked Almonds

Pinch of salt (optional)

Dessert spoonful of local honey

Serves 4

Cut the cherries in half and remove the stone. Cut the strawberries in half but leave the raspberries and bluberries whole.

Lightly toast the almonds in a dry frying pan – this takes about 30 seconds but releases the flavour

Remove the rind from the goats cheese and whip lightly with a splash of milk to soften

Spoon the berries into a glass serving dish, sprinkle with almonds and touch of salt if you like the contrast in taste and then finish with a drizzle of honey.

Graeme Pallister

I'm Graeme,chef proprietor at 63 Tay Street. Over the years I've been lucky enough to work in some of Scotland's best restaurants with some of the best chefs and producers the country has to offer. I now live in Perth with my young family and as well as running 63, have been involved in some amazing local initiatives to get schools and communities involved in the principals of good food. Simple Honest Local. its my mantra, I live and breathe it. Hope you enjoy my musings.... G